karthigai deepam recipes

Tuesday, December 2, 2014

We usually make pori urundai mainly for karthigai deepam. That too, nel pori urundai and aval pori urundai. Arisi pori urundai is made just for snacking. Other than pori urundai, we make a sweet appam. Mostly it will be instant wheat flour appam with banana. Nei appam is not made in our family. When I was going through my old cook book I have, I saw this rava paniyaram and wanted to try for long time. So today I thought of posting this since this can be made for karthigai deepam coming up on 5th this friday. It is very easy to make, and can be made instantly. No grinding nothing. Tastes so good and it has my favorite rava/ sooji/ semolina in it. The book recipe asked to deep fry, I tried in paniyaram pan.

Ingredients

Method

Soak rava minimum 1/2 an hour. I soaked for long time. Drain water, add all the other ingredients and mix well. If you think your jaggery is having impurities, make syrup with less water and filter to remove the impurities and use the jaggery syrup. Careful with water quantity.

Heat paniyaram pan, fill each shallow with 1/2 tsp oil/ ghee and pour the batter to fill 3/4th in each shallow.

Cook covered in low flame, flip and cook until golden in colour.

Notes

If using banana, mash it well and mix along with other ingredients in step 1. It gives softer results.

You can make the same with sugar too. But I love the jaggery flavor.

Tastes super delicious. This can be perfect as evening snack for kids when they are back from school.